Chocolate mousse is a light, airy, and intensely chocolatey French dessert. Its soft, cloud-like texture makes this dessert an all-time favorite. This recipe uses a no-raw-egg technique — simpler and safer.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200g dark chocolate (minimum 60% cocoa)
- 300ml cold heavy cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- A pinch of salt
- Topping: whipped cream + cocoa powder + shaved chocolate
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👩🍳 Instructions
- 1 Chop the dark chocolate and melt it using the double boiler method (a bowl set over a pot of hot water) — stir until smooth
- 2 Let the melted chocolate cool slightly (to room temperature, not hot)
- 3 Whip the cold heavy cream with a mixer until it reaches soft peaks
- 4 Add the powdered sugar, vanilla, and salt to the whipped cream, then whip briefly to combine
- 5 Take 1/3 of the whipped cream and mix it into the melted chocolate — stir until well combined (this lightens the texture)
- 6 Pour the chocolate mixture back into the remaining whipped cream
- 7 Fold gently with a spatula until evenly combined — don't overmix
- 8 Pour into serving glasses or ramekins
- 9 Refrigerate for at least 4 hours
- 10 Serve topped with whipped cream and a sprinkle of cocoa powder
💡 Tips
• The chocolate must be at room temperature before mixing with the whipped cream — if it's still hot, it will melt the cream
• Fold gently to keep the airy texture — mixing too roughly will make the mousse dense
• Use good-quality dark chocolate since it's the main flavor here
• You can add 1 tbsp instant espresso for a deeper flavor
📊 Nutrition Facts / serving
350
Calories (kcal)
4g
Protein
26g
Fat
24g
Carbs
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